What is the crowd's opinion of Lakanto Classic Monk Fruit Sweetener with Erythritol - White Sugar Substitute, Zero Calorie, Keto Diet Friendly, Zero Net Carbs, Baking, Extract, Sugar Replacement (Classic White - 1 lb)?

From 3.5 billion comments

Lakanto is a good brand that sells a blend of monk fruit and erythritol. It's a 1:1 sugar replacement and bakes very well! I've used it in all kinds of goodies. You can find it on Amazon.

Most regular groceries stores around here have it but I found it on Amazon too!!

https://www.amazon.com/Lakanto-Monkfruit-Sugar-Substitute-Classic/dp/B077SPTP4Z/ref=mp_s_a_1_3?dchild=1&keywords=lanko+monkfruit+sweetener&qid=1609369396&sprefix=lanko&sr=8-3

Source: https://www.chipmonkbaking.com/blog/2019/7/24/keto-chocolate-orange-cookie-recipe

Low-Carb Chocolate Orange Cookies! These delectable cookies mimic orange slices dipped in chocolate. The combination of decadent dark chocolate with the sweet, citrusy flavor of oranges will definitely leave you wanting more! Best of all, they have no sugar, they’re gluten free, and they have just 1 net carb per cookie. No more boring keto desserts for you - kick it up a notch and let the chocolate flow!

​

INGREDIENTS

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
• 3/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 Large Egg
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1 teaspoon Vanilla Extract (most groceries stores sell McCormick which works great)
• 1 teaspoon Orange Extract (most grocery stores sell McCormick which works great)
• 1 teaspoon Orange Zest / Orange Peel (Walmart carries this)
• 1/2 teaspoon Fine Salt
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1/2 teaspoon Baking Powder
• 1/4 cup (45g) Unsweetened Chocolate (Lily’s Dark Chocolate Baking Chips, Pascha 100% Cacao Chips, and Baker’s Unsweetened Baking Chocolate Bars all work)
• Red & Yellow Food Coloring (as needed)
  

INSTRUCTIONS

Cookies

1. Heat oven to 350°F. Microwave the butter for 30 seconds to melt, but it shouldn't be hot.
2. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, orange extract, and egg, mix together. Add food coloring to get orange color
3. In separate bowl, combine dry ingredients (almond flour, xanthan gum, baking powder, and orange zest)
4. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
5. Using a cookie scooper (4 tsp size; 2 1/4" diameter), place scoops of dough onto a baking pan lined with parchment paper
6. Press the balls of dough down until they are flat like a cookie. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)

Chocolate Coating

1. Place your chocolate in a small, microwave-safe bowl. Place in microwave and zap it for 30 seconds at a time until the chocolate is fully melted. Make sure to do this in 30 second increments or you could burn the chocolate.
2. Using a spoon or spatula, scoop the melted chocolate and drizzle it on to the top of the cookies. Let the chocolate and cookies cool, and serve. Keep in an airtight container (best if kept refrigerated).

Lankato is life; tastes as close to sugar as you're going to get with only the slightest perceptibilty of it not being the real thing when tasting it raw.

I love Lankato(Monk Fruit and erythritol), got any other recommendations?

Source: https://www.chipmonkbaking.com/blog/2019/7/24/keto-chocolate-orange-cookie-recipe

​

Low-Carb Chocolate Orange Cookies! These delectable cookies mimic orange slices dipped in chocolate. The combination of decadent dark chocolate with the sweet, citrusy flavor of oranges will definitely leave you wanting more! Best of all, they have no sugar, they’re gluten free, and they have just 1 net carb per cookie. No more boring keto desserts for you - kick it up a notch and let the chocolate flow!

​

INGREDIENTS

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
• 3/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 Large Egg
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1 teaspoon Vanilla Extract (most groceries stores sell McCormick which works great)
• 1 teaspoon Orange Extract (most grocery stores sell McCormick which works great)
• 1 teaspoon Orange Zest / Orange Peel (Walmart carries this)
• 1/2 teaspoon Fine Salt
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1/2 teaspoon Baking Powder
• 1/4 cup (45g) Unsweetened Chocolate (Lily’s Dark Chocolate Baking Chips, Pascha 100% Cacao Chips, and Baker’s Unsweetened Baking Chocolate Bars all work)
• Red & Yellow Food Coloring (as needed)

INSTRUCTIONS

Cookies

1. Heat oven to 350°F. Microwave the butter for 30 seconds to melt, but it shouldn't be hot.
2. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, orange extract, and egg, mix together. Add food coloring to get orange color
3. In separate bowl, combine dry ingredients (almond flour, xanthan gum, baking powder, and orange zest)
4. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
5. Using a cookie scooper (4 tsp size; 2 1/4" diameter), place scoops of dough onto a baking pan lined with parchment paper
6. Press the balls of dough down until they are flat like a cookie. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)

Chocolate Coating

1. Place your chocolate in a small, microwave-safe bowl. Place in microwave and zap it for 30 seconds at a time until the chocolate is fully melted. Make sure to do this in 30 second increments or you could burn the chocolate.
2. Using a spoon or spatula, scoop the melted chocolate and drizzle it on to the top of the cookies. Let the chocolate and cookies cool, and serve. Keep in an airtight container (best if kept refrigerated).

For additional tips on how to best make these, check out the original source blog post: https://www.chipmonkbaking.com/blog/2019/7/24/keto-chocolate-orange-cookie-recipe

Source: https://www.chipmonkbaking.com/blog/2019/7/24/keto-chocolate-orange-cookie-recipe

Low-Carb Chocolate Orange Cookies! These delectable cookies mimic orange slices dipped in chocolate. The combination of decadent dark chocolate with the sweet, citrusy flavor of oranges will definitely leave you wanting more! Best of all, they have no sugar, they’re gluten free, and they have just 1 net carb per cookie.

​

Full recipe below but you can check out pictures and tips / extra info on the original blog post:https://www.chipmonkbaking.com/blog/2019/7/24/keto-chocolate-orange-cookie-recipe

​

INGREDIENTS

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
• 3/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 Large Egg
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1 teaspoon Vanilla Extract (most groceries stores sell McCormick which works great)
• 1 teaspoon Orange Extract (most grocery stores sell McCormick which works great)
• 1 teaspoon Orange Zest / Orange Peel (Walmart carries this)
• 1/2 teaspoon Fine Salt
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1/2 teaspoon Baking Powder
• 1/4 cup (45g) Unsweetened Chocolate (Lily’s Dark Chocolate Baking Chips, Pascha 100% Cacao Chips, and Baker’s Unsweetened Baking Chocolate Bars all work)
• Red & Yellow Food Coloring (as needed)

​

INSTRUCTIONS

Cookies

1. Heat oven to 350°F. Microwave the butter for 30 seconds to melt, but it shouldn't be hot.
2. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, orange extract, and egg, mix together. Add food coloring to get orange color
3. In separate bowl, combine dry ingredients (almond flour, xanthan gum, baking powder, and orange zest)
4. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
5. Using a cookie scooper (4 tsp size; 2 1/4" diameter), place scoops of dough onto a baking pan lined with parchment paper
6. Press the balls of dough down until they are flat like a cookie. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)

Chocolate Coating

1. Place your chocolate in a small, microwave-safe bowl. Place in microwave and zap it for 30 seconds at a time until the chocolate is fully melted. Make sure to do this in 30 second increments or you could burn the chocolate.
2. Using a spoon or spatula, scoop the melted chocolate and drizzle it on to the top of the cookies. Let the chocolate and cookies cool, and serve. Keep in an airtight container (best if kept refrigerated).

Source: https://www.chipmonkbaking.com/blog/2019/7/30/low-carb-keto-carrot-cake-whoopie-pie-recipe

Made with fresh carrots and pecans, these carrot cake mini whoopie pies combine the homemade flavor of sweet spiced sponge cake with a rich, maple frosting. They have no added sugar, they’re gluten free, and they have just 1 net carb per whoopie pie. Today’s the day you can bring carrot cake back on the menu without the guilt! Let’s get to it!

INGREDIENTS

Whoopie Pies

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
• 3/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 Large Egg
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
• 1/2 teaspoon Fine Salt
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1/2 teaspoon Baking Powder
• 1 1/2 teaspoons Cinnamon
• 1 cup (130g) Carrots, peeled and finely chopped or grated
• 1/2 cup (60g) Pecans, finely chopped

Maple Frosting

• 4 oz (113g) Cream Cheese
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
• 1/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 teaspoon Maple Extract (Most grocery stores sell McCormick which works great)
  

INSTRUCTIONS

Whoopie Pie “Halves”

1. Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
2. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
3. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
4. In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
5. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
6. Stir in your chopped carrots and pecans from step #1
7. Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
8. Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)

Frosting

1. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
2. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
3. Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
4. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
5. Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
6. Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.

Source: https://www.chipmonkbaking.com/blog/2019/7/30/low-carb-keto-carrot-cake-whoopie-pie-recipe

Made with fresh carrots and pecans, these carrot cake mini whoopie pies combine the homemade flavor of sweet spiced sponge cake with a rich, maple frosting. They have no added sugar, they’re gluten free, and they have just 1 net carbper whoopie pie. Today’s the day you can bring carrot cake back on the menu without the guilt! Let’s get to it!

INGREDIENTS

Whoopie Pies

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
• 3/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 Large Egg
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
• 1/2 teaspoon Fine Salt
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1/2 teaspoon Baking Powder
• 1 1/2 teaspoons Cinnamon
• 1 cup (130g) Carrots, peeled and finely chopped or grated
• 1/2 cup (60g) Pecans, finely chopped

Maple Frosting

• 4 oz (113g) Cream Cheese
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
• 1/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 teaspoon Maple Extract (Most grocery stores sell McCormick which works great)

INSTRUCTIONS

Whoopie Pie “Halves”

1. Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
2. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
3. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
4. In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
5. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
6. Stir in your chopped carrots and pecans from step #1
7. Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
8. Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)

Frosting

1. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
2. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
3. Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
4. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
5. Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
6. Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.

Source: https://www.chipmonkbaking.com/blog/2019/7/30/low-carb-keto-carrot-cake-whoopie-pie-recipe

Made with fresh carrots and pecans, these carrot cake mini whoopie pies combine the homemade flavor of sweet spiced sponge cake with a rich, maple frosting. They have no added sugar, they’re gluten free, and they have just 1 net carb per whoopie pie. Today’s the day you can bring carrot cake back on the menu without the guilt! Let’s get to it!

INGREDIENTS

Whoopie Pies

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
• 3/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 Large Egg
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
• 1/2 teaspoon Fine Salt
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1/2 teaspoon Baking Powder
• 1 1/2 teaspoons Cinnamon
• 1 cup (130g) Carrots, peeled and finely chopped or grated
• 1/2 cup (60g) Pecans, finely chopped

Maple Frosting

• 4 oz (113g) Cream Cheese
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
• 1/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 teaspoon Maple Extract (Most grocery stores sell McCormick which works great)

INSTRUCTIONS

Whoopie Pie “Halves”

1. Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
2. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
3. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
4. In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
5. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
6. Stir in your chopped carrots and pecans from step #1
7. Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
8. Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)

Frosting

1. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
2. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
3. Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
4. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
5. Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
6. Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.

Source: https://www.chipmonkbaking.com/blog/2019/7/30/low-carb-keto-carrot-cake-whoopie-pie-recipe

Made with fresh carrots and pecans, these carrot cake mini whoopie pies combine the homemade flavor of sweet spiced sponge cake with a rich, maple frosting. They have no added sugar, they’re gluten free, and they have just 1 net carb per whoopie pie. Today’s the day you can bring carrot cake back on the menu without the guilt! Let’s get to it!

INGREDIENTS

Whoopie Pies

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
• 3/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 Large Egg
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
• 1/2 teaspoon Fine Salt
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1/2 teaspoon Baking Powder
• 1 1/2 teaspoons Cinnamon
• 1 cup (130g) Carrots, peeled and finely chopped or grated
• 1/2 cup (60g) Pecans, finely chopped

Maple Frosting

• 4 oz (113g) Cream Cheese
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
• 1/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 teaspoon Maple Extract (Most grocery stores sell McCormick which works great)

INSTRUCTIONS

Whoopie Pie “Halves”

1. Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
2. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
3. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
4. In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
5. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
6. Stir in your chopped carrots and pecans from step #1
7. Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
8. Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)

Frosting

1. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
2. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
3. Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
4. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
5. Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
6. Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.

Link to full recipe: https://chipmonkbaking.com/blogs/recipes/matcha-green-tea-keto-cookie-recipe

MATCHA GREEN TEA COCONUT COOKIES (LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)

SERVINGS: ~24 MEDIUM SIZE COOKIES (~23 GRAMS EACH)

PREP TIME: 20 MINS

TOTAL TIME: 45 MINS

INGREDIENTS

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
• 3/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 Large Egg
• 1/4 cup Unsweetened Coconut Milk
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1 Tablespoon Matcha Powder (Buy a Japanese brand like this on Amazon Here)
• 1/2 teaspoon Salt
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1/2 teaspoon Baking Powder
• 1/2 cup Shredded Coconut (Buy Anthony’s Brand on Amazon Here)

INSTRUCTIONS

Toasted Coconut

1. Preheat oven to 350 °F
2. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 4-5 minutes.

Cookies

1. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
2. Place the butter into a mixing bowl and beat with the sweetener. Mix in egg. Add and mix in the coconut milk.
3. In separate bowl, combine dry ingredients (almond flour, shredded coconut, xanthan gum, baking powder, matcha powder, and salt)
4. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
5. Using a cookie scooper, place scoops of dough onto a baking pan lined with parchment paper
6. Press the balls of dough down until they are flat like a cookie. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
7. Let them cool, and serve. Keep in an airtight container.

CHOCOLATE ORANGE COOKIES - https://chipmonkbaking.com/blogs/recipes/keto-chocolate-orange-cookie-recipe

(LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)

SERVINGS: ~24 MEDIUM SIZE COOKIES (~21 GRAMS EACH)

PREP TIME: 20 MINS

TOTAL TIME: 45 MINS

INGREDIENTS

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
• 3/4 cup AlluMonk (Allulose + Monk Fruit) Sweetener or Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 Large Egg
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1 teaspoon Vanilla Extract (most groceries stores sell McCormick which works great)
• 1 teaspoon Orange Extract (most grocery stores sell McCormick which works great)
• 1 teaspoon Orange Zest / Orange Peel (Walmart carries this)
• 1/2 teaspoon Fine Salt
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1/2 teaspoon Baking Powder
• 1/4 cup (45g) Unsweetened Chocolate (Lily’s Dark Chocolate Baking Chips, Pascha 100% Cacao Chips, and Baker’s Unsweetened Baking Chocolate Bars all work)
• Red & Yellow Food Coloring (as needed)

INSTRUCTIONS

Cookies

1. Heat oven to 350°F. Microwave the butter for 30 seconds to melt, but it shouldn't be hot.
2. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, orange extract, and egg, mix together. Add food coloring to get orange color
3. In separate bowl, combine dry ingredients (almond flour, xanthan gum, baking powder, and orange zest)
4. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
5. Using a cookie scooper (4 tsp size; 2 1/4" diameter), place scoops of dough onto a baking pan lined with parchment paper
6. Press the balls of dough down until they are flat like a cookie. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)

Chocolate Coating

1. Place your chocolate in a small, microwave-safe bowl. Place in microwave and zap it for 30 seconds at a time until the chocolate is fully melted. Make sure to do this in 30 second increments or you could burn the chocolate.
2. Using a spoon or spatula, scoop the melted chocolate and drizzle it on to the top of the cookies. Let the chocolate and cookies cool, and serve. Keep in an airtight container (best if kept refrigerated).

Full recipe: https://chipmonkbaking.com/blogs/recipes/keto-chocolate-orange-cookie-recipe

CARROT CAKE WHOOPIE PIES WITH MAPLE ICING

(LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)

SERVINGS: ~35 MEDIUM SIZE WHOOPIE PIES (~25 GRAMS EACH)

PREP TIME: 20 MINS

TOTAL TIME: 45 MINS

INGREDIENTS

Whoopie Pies

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
• 3/4 cup AlluMonk (Allulose + Monk Fruit Sweetener) or Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 Large Egg
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
• 1/2 teaspoon Fine Salt
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1/2 teaspoon Baking Powder
• 1 1/2 teaspoons Cinnamon
• 1 cup (130g) Carrots, peeled and finely chopped or grated
• 1/2 cup (60g) Pecans, finely chopped

Maple Frosting

• 4 oz (113g) Cream Cheese
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
• 1/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 teaspoon Maple Extract (Most grocery stores sell McCormick which works great)

INSTRUCTIONS

Whoopie Pie “Halves”

1. Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
2. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
3. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
4. In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
5. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
6. Stir in your chopped carrots and pecans from step #1
7. Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
8. Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)

Frosting

1. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
2. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
3. Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
4. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
5. Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
6. Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.

https://chipmonkbaking.com/blogs/recipes/low-carb-keto-carrot-cake-whoopie-pie-recipe

CARROT CAKE WHOOPIE PIES WITH MAPLE ICING

(LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)

SERVINGS: ~35 MEDIUM SIZE WHOOPIE PIES (~25 GRAMS EACH)

PREP TIME: 20 MINS

TOTAL TIME: 45 MINS

INGREDIENTS

Whoopie Pies

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
• 3/4 cup AlluMonk (Allulose + Monk Fruit Sweetener) or Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 Large Egg
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
• 1/2 teaspoon Fine Salt
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1/2 teaspoon Baking Powder
• 1 1/2 teaspoons Cinnamon
• 1 cup (130g) Carrots, peeled and finely chopped or grated
• 1/2 cup (60g) Pecans, finely chopped

Maple Frosting

• 4 oz (113g) Cream Cheese
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
• 1/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 teaspoon Maple Extract (Most grocery stores sell McCormick which works great)

INSTRUCTIONS

Whoopie Pie “Halves”

1. Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
2. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
3. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
4. In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
5. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
6. Stir in your chopped carrots and pecans from step #1
7. Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
8. Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)

Frosting

1. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
2. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
3. Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
4. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
5. Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
6. Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.

MATCHA GREEN TEA COCONUT COOKIES (LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)

SERVINGS: ~24 MEDIUM SIZE COOKIES (~23 GRAMS EACH)

PREP TIME: 20 MINS

TOTAL TIME: 45 MINS

INGREDIENTS

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
• 3/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 Large Egg
• 1/4 cup Unsweetened Coconut Milk
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1 Tablespoon Matcha Powder (Buy a Japanese brand like this on Amazon Here)
• 1/2 teaspoon Salt
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1/2 teaspoon Baking Powder
• 1/2 cup Shredded Coconut (Buy Anthony’s Brand on Amazon Here)

INSTRUCTIONS

Toasted Coconut

1. Preheat oven to 350 °F
2. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 4-5 minutes.

Cookies

1. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
2. Place the butter into a mixing bowl and beat with the sweetener. Mix in egg. Add and mix in the coconut milk.
3. In separate bowl, combine dry ingredients (almond flour, shredded coconut, xanthan gum, baking powder, matcha powder, and salt)
4. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
5. Using a cookie scooper, place scoops of dough onto a baking pan lined with parchment paper
6. Press the balls of dough down until they are flat like a cookie. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
7. Let them cool, and serve. Keep in an airtight container.

NOTES / TIPS

• Use parchment paper on your oven pan to make clean up quick and easy. Reynolds Wrap works well. Make sure you DO NOT use wax paper as the wax will melt in the heat of the oven and get into your cookies
• Because of the almond flour, the cookies will NOT flatten out by themselves in the heat of the oven so must remember to press them down a bit before baking
• The Matcha flavor takes some time to “settle down” after baking. Immediately after baking, the flavor can be overpowering. Don’t fret! Let the cookies sit overnight and the flavor will be less intense the next day.

Here’s the equipment we like to use at home for this recipe:

• Baking sheet: Mrs. Anderson's Big Sheet Baking Pan (16 x 22-Inches)
• Cookie scoop: Stainless Steel 1.6 inch/ 40 MM ball cookie scoop
• Mixing bowls: Pyrex Smart Essentials 8-Piece Mixing Bowl Set
• Whisk: OXO Good Grips 11-Inch Better Balloon Whisk
• Stainless steel measuring cups/spoons and silicon spatula set

If you’re short on time and would rather just buy some delicious low-carb cookies, head over here and order a box! We can ship directly to you: ChipMonk Products. We also sell pre-made dry mixes of our Chocolate Chip, Snickerdoodle, Chocolate Espresso, and Lemon Cookies.

I know they don’t sell it in store where I’m at, but the link in my post should be to the small (8oz) bags at walmart.com. It is definitely sweeter than sugar. Like I didn’t halve the amount the first time I put it in some cookies and they were inedibly sweet. I’ve never liked the taste/feeling that stevia gives me. It tastes like pool chemicals to me, supposedly it’s natural, so I always assumed it was just how cilantro tastes like soap to me. Maybe some people think it tastes sweet, I feel like I’m drinking detergent if I put it in my tea.

28 oz bags

16 oz bag from amazon

Source: https://www.chipmonkbaking.com/blog/2019/7/30/low-carb-keto-carrot-cake-whoopie-pie-recipe

Made with fresh carrots and pecans, these carrot cake mini whoopie pies combine the homemade flavor of sweet spiced sponge cake with a rich, maple frosting. They have no added sugar, they’re gluten free, and they have just 1 net carb per whoopie pie. Today’s the day you can bring carrot cake back on the menu without the guilt! Let’s get to it!

INGREDIENTS

Whoopie Pies

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
• 3/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 Large Egg
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
• 1/2 teaspoon Fine Salt
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1/2 teaspoon Baking Powder
• 1 1/2 teaspoons Cinnamon
• 1 cup (130g) Carrots, peeled and finely chopped or grated
• 1/2 cup (60g) Pecans, finely chopped

Maple Frosting

• 4 oz (113g) Cream Cheese
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
• 1/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 teaspoon Maple Extract (Most grocery stores sell McCormick which works great)

INSTRUCTIONS

Whoopie Pie “Halves”

1. Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
2. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
3. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
4. In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
5. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
6. Stir in your chopped carrots and pecans from step #1
7. Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
8. Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)

Frosting

1. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
2. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
3. Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
4. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
5. Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
6. Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.